Think about it: you could make all sorts of things in your muffin pan, and have 12 perfect portions. Additionally, you could make things faster, because they cook faster in a . I'm thinking spaghetti bake, (homemade with low fat cheese--yum!), and even...you guessed it...muffins! Here's another thought: what about freezing the remainder, and then you can take out just the portions you need for your meal--instant Jenny Craig!!
The possibilities are endless, from mini pizzas, to mini baked sandwiches, to portioned desserts. You could even make your lunches ahead in muffin sized portions; just take the out of the freezer, assemble your lunch, store overnight in the fridge, and voila!
Here's a sample recipe from Matthew Kadey, a Canadian based nutritionist:
Matthew Kadey's Salmon Lentil Cakes Recipe
Submitted by Mary_RD
Makes 10 servings
|2/3||cup dry red lentils|
|3||tablespoons shallots, chopped|
|2||garlic cloves, chopped|
|1/2||tsp cumin seeds|
|6||oz. salmon, canned sockeye or pink salmon|
|2||tbsp fresh dill, chopped|
|1/2||cup bread crumbs|
- In a saucepan, bring lentils and 1 1/2 cups water to a boil. Reduce heat and simmer until lentils have become tender and water has mostly been absorbed, about 10 minutes.
- As lentils cook, heat 2 teaspoons of oil in a skillet and cook shallots for 2 minutes. Stir in garlic and cumin seeds and cook 1 minute more.
- Preheat oven to 375°F.
- Mash lentils with a fork or potato masher and combine with shallot mixture: salmon, horseradish, eggs, dill, bread crumbs, salt and pepper.
- Divide mixture among 10 lightly greased or paper lined muffin cups and bake for 20 minutes, or until set and slightly golden on top. Let cool before unmolding.
Serving Size 51.4g
Amount Per Serving
Calories from Fat
% Daily Value*
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|Nutrition Grade |
|Good points |
Low in sugar High in dietary fiber High in phosphorus High in selenium High in thiamin
High in cholesterol